Wanted: a recipe for those days when you just need an extra burst of flavor, a bit more heat or spice, something exotic for dinner. Extra points: ready in 30 minutes or less (can you pull it all together in the time it takes to make a pot of fluffy Jasmine rice?)
Found! My new favorite, easy, spicy, incredibly delicious obsession: Panang Curry Chicken. Oh mama, this one is good. It’s a mildly spicy Thai curry that packs a boatload of flavor and is incredibly easy to make! And, it’s gluten free and grain free!
You’ll need either a Panang Curry Paste or you can make this with a Red Curry Paste for a slightly different twist. See Kate’s Tips below for a vegetarian and vegan version of this dish.
You can find Thai curry paste at most grocery stores but I like the Thai and True Curry Paste brand the best. I swear this recipe is as good as any Thai takeout I’ve had and it’s super easy to make.
Panang curry is completely flexible when it comes to the meat and vegetables. You can use chicken, beef, pork or shrimp for the protein and any veggies you like including bell peppers, broccoli, snow peas, carrots, zucchini, or asparagus. Or whatever you fancy!
I’m a recent curry convert and I’ve already shared my Curry Chicken Belize Style with you. It’s a divine island curry and I really hope you try it!
Panang Curry Chicken
- 1 tablespoon coconut oil
- 3 tablespoons Panang Curry Paste
- 1 red or yellow bell pepper
- 1 cup organic vegetables: broccoli, asparagus, snow peas, carrots, etc. Cut veggies into pieces or strips
- 1 cup onion, thinly sliced
- 1 ½ pounds organic boneless skinless chicken, either breasts or thighs, cut into 1 inch strips
- 1 can full fat coconut milk ( See Kate's tips for my recommended brand)
- 1 tablespoon brown or coconut sugar
- 1 tablespoon fish sauce (see Kate's tips for my recommended brand)
- 5 leaves fresh basil (Thai basil if you can get it)
- Melt the coconut oil in a large pan over medium heat. When hot, add the chicken or whatever meat you're using. Saute for about 2 minutes or until no longer pink. Remove from pan.
- Add a bit more coconut oil to the pan, add the curry paste and sauté for 2 minutes until aromatic.
- Add coconut milk to the curry paste and blend well. Heat until it boils.
- Now add the chicken, onion, veggies, pepper, sugar, fish sauce and basil. Bring to a boil and then reduce the heat to simmering. Simmer for 5 minutes, stirring often.
- Taste and adjust seasonings. Add more sugar if needed or salt.
- Serve warm over hot jasmine rice, brown rice or cauliflower rice.
Here are some of the brands I’ve used and recommend for this dish:
- Native Forest Organic Classic Coconut Milk – I love this creamy and organic coconut milk!
- Red Boat Fish Sauce – This is a good one.
- Mae Ploy Thai Panang Curry Paste – a lot of Thai restaurants use this brand and it’s great.
- Mae Ploy Thai Red Curry Paste
- I like the Thai and True Panang Curry Paste – I prefer this one because it’s organic and made in the USA.
- To keep this dish totally vegetarian and vegan, try using yellow squash in place of the protein and leave out the fish sauce.
- This recipe will easily double.